Scallops With Cauliflower

1. 1

   In a large pot of boiling salted water cook cauliflower until tender (5-10 minutes), drain and then transfer to serving dish.

2. 2

   In the same pot heat 1 tablespoon oil over medium high heat.

3. 3

   Stir in spinach and toss until wilted (2-5 minutes).

4. 4

   Transfer spinach to sieve set over large bowl and drain.

5. 5

   ****veggies can be prepared 2 hours ahead of time and set aside.

6. 6

   ***.

7. 7

   In same pot heat one tablespoon of the oil and add half the shallot and saute for 1 minutes.

8. 8

   Sprinkle cauliflower with cinnamon, salt and pepper.

9. 9

   Add to pot along with the spinach and toss until heated through -- 3-5 minutes.

10. 10

    Divide vegetables among 6 plates.

11. 11

    Meanwhile heat the remaining oil (1 T) in a skillet over high heat.

12. 12

    Sprinkle scallops with salt and pepper and then add to skillet; searing until done (2-5 minutes).

13. 13

    Place one scallop on each plate.

14. 14

    Melt butter in same skillet and add the rest of the shallots and the final ingredients (sage - capers), cooking until butter browns (2-5 minutes).

15. 15

    Spoon sauce over scallops and serve.

* Per serving · 4 servings · Values may vary.